Pollo alla cacciatora

Parsley (petroselinum sativum) is one of the most nutritious herbs. A cup of parsley contains more beta carotene than a carrot, almost twice the vitamin C of an orange, more calcium than a cup of milk, and twenty times more iron than a serving of liver. In ancient Rome people ate fresh parsley as a freshener to mask the smells of strongly flavored foods and alcohol. There are basically two main types of parsley, the tightly curled variety and the flat leaf type, and only the latter is used in the Italian cuisine. You can find flat leaf parsley in virtually every dish, because it is used as an edible and tasty garnish, but it can give flavor to soups, sauces, stews, and salads. Parsley should always be used fresh, as the dried herb loses much of its flavor.

Pollo alla cacciatora


olive oil

6-8 chicken thighs

100 gr/ 3.5 oz pancetta, in cubes

1 onion, sliced

3-5 garlic cloves, minced

2-3 carrots, sliced

1 celery stalk, sliced

salt and pepper to taste

fresh rosemary

2.5 dl/ 1 cup red wine, like Chianti or Chianti Classico

2 cans of chopped tomatoes

2 bay leaves

3-5 dry chilies

1 tsp sugar

fresh parsley, chopped


Heat olive oil in a frying pan and fry the chicken thighs from both sides for about 10 minutes until they become golden. Add the pancetta cubes, chopped onion, minced garlic and the chopped carrot and celery. Season with salt and pepper, and rosemary. Continue sauteing for another 5-10 minutes. Pour the red wine over the chicken pieces and let it evaporate. Add the chopped tomatoes and stir well. Season with bay leaves, dry chilies and sugar, and let the mixture simmer on a low heat for at least 30-40 minutes until the chicken pieces are cooked through.  Keep stirring every now and then, and add water, if necessary. Serve the sauce hot with polenta or mashed potatoes and garnish with fresh parsley.

Pollo alla cacciatora


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